Effect of additives on flavonoids, D-chiro-Inositol and trypsin inhibitor during the germination of tartary buckwheat seeds
Effect of additives on flavonoids, D-chiro-Inositol and trypsin inhibitor during the germination of tartary buckwheat seeds
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添加剂对苦荞种子萌发过程中黄酮类、d-手性肌醇和胰蛋白酶抑制剂的影响
DOI：
10.1016/j.jcs.2013.07.004
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发表时间：
2013-09-01
影响因子：
3.8
通讯作者：
Chen, Zhengxing
中科院分区：
文献类型：
--
作者：
Wang, Li;Li, Xiaodan;Chen, Zhengxing
在这项研究中，我们评估了苦荞萌发过程，以提供一个有效的过程，可以导致总黄酮和D-chiro-Inositol （DCI）的快速积累，以及胰蛋白酶抑制剂活性的消除。在不同浓度的Al3+、Cu2+和Zn2+处理下，萌发苦荞总黄酮和DCI积累量存在显著差异，苯丙氨酸解氨酶（PAL）、查尔酮异构酶（CHI）和α -半乳糖苷酶（α - gal）活性也发生了变化（p < 0.05）。PAL、CHI和α - gal酶活性与萌发后苦荞总黄酮和DCI含量的相关性分析表明，萌发后苦荞总黄酮和DCI含量呈极显著相关。Al3+处理的总黄酮累积量和DCI最大值分别为1315.52 mg/100 g DW和60.46 mg/100 g DW， Cu2+处理的累积量分别为1315.41 mg/100 g DW和63.59 mg/100 g DW， Zn2+处理的累积量分别为1189.42和53.10 mg/100 g DW。金属处理样品的总黄酮和DCI均显著高于对照组（p < 0.05）。此外，在最佳浓度下添加金属添加剂对总蛋白质含量没有影响，而较低的胰蛋白酶抑制剂活性与较高的蛋白质消化率相关。(C) 2013 Elsevier Ltd.版权所有。
In this study, we evaluated tartary buckwheat during germination to provide an effective process that can lead to a rapid accumulation of both the total flavonoids and D-chiro-Inositol (DCI), as well as the elimination of trypsin inhibitor activity. At different concentrations of Al3+, Cu2+, and Zn2+, we found significant differences of the total flavonoids and DCI accumulation, and we observed changes in phenylalanine ammonia-lyase (PAL), chalcone isomerase (CHI), and alpha-Galactosidase (alpha-Gal) activities in germinated tartary buckwheat (p < 0.05). Correlation analysis between these enzymes (PAL, CHI and alpha-Gal) activities and the total flavonoids and DCI contents revealed a significant correlation in germinated tartary buckwheat. The maximum accumulation of the total flavonoids and DCI were 1315.52 mg/100 g DW and 60.46 mg/g DW with the addition of Al3+, 1315.41 and 63.59 with the addition of Cu2+, and 1189.42 and 53.10 with the addition of Zn2+. In these metal-treated samples, both total flavopoids and DCI were significantly higher than in the control (p < 0.05). Moreover, the metallic additives at the optimum concentration had no influence on total protein content, whereas a lower trypsin inhibitor activity was observed in correlation with higher protein digestibility. (C) 2013 Elsevier Ltd. All rights reserved.